Pastry and method of making the same



PAST-RY AN c:'"iALIKLAN D METHOD op MAKING TP IE 1,853,037

s Flled Feb. 5. 1931 AME Ir-f3.2.

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UEL CHM/MAN Patented Apr. 12,v 1932 UNITED; s'mfriasv SAMUEL (mitnimmt,y or NEWaYoRK, N. Y.' ,f

rAsrRY AND METHOD or MAKINGTHEVSAME i Application led February This inventionl relates to new and useful improvements in the art of baking pastries. It is one obj ect of the invention to provide a pastry, or pastry crust which will be possessed of eXtreme lightness and crispness.

It is another object of the invention to provide a pastry or pastry crust, which although formed from materials of a more or less starchy nature, will in itself contain l0 practically no starch when completed.

YWith the above and other objects in view, reference will be had to the accompanying drawings, and the following detailed descrip tion thereof. y

In the drawings:

Figure 1 is a View in elevation of a piece of pastryherein illustrated as a pie, which is constructed in accordance with the present invention,

Figure 2 is a fragmentary sectional view thereof taken on the line 2-2 of Figure l, and;

F igure is a detail view illustrating the construction of the ktop or cover crust of the In thedrawings, the pie is designated 10,

and it comprises a top or cover crust 11 and a bottom or enclosing crust 12. As best illustrated in :Figure 2, these crusts enclose 3G a suitable lling such'as y1,3 which may be lof anydesired form or type.

Each of the crusts'll and 12, consists of' a plurality of -very thin members such; as

15 super-imposed upon each other. The body of the crusts thus formed may comprise any desired number of members 15, and I have found in actual practice that as many as twenty or more ofsuch members may be` combined vto form acrust.

The cover crust l1 consists of the members which are super-imposed upon each other, and as best illustrated at 16 in Figure 2, certain of the upper or topmost members l5 are larger than those upon which they are superimposed in order that these upper members -may overlie the defining edges of the under members as illustrated in order tov form a tight sealing joint ,between the ycover crusty 3,V `1931. sealan. 513,187.

in fwhich-thecrusts may be formed, andas illustrated the main body of the crust is designated 20 and'comprises a plurality of relativelythin or very thin individual mem? bers 15y which :are super-imposedfupon one another as Yheretofore described. The crustsv maybe formed from any suitable materials commonly employed in the manufacture *oft past-ries, and as is well known, such materials include -a highly starchy content. In order tofremovethis starchy content and render the nished crusts,substantiallystarch free, I proceed to manufacture the pastry in accordance with the following method.

The dough,l is formed in the usual manner after which itis passed through boiling water or lother relatively hot liquid to liberate the starch therefrom. The dough after this step yin `the treatment is wrapped in a suitable cloth tomaintain its moisture and is left in this wrapped condition for approximately an houry after which it is taken out and rolled into relatively thin layers. After the rolling operation which may be carried out by an` ordinary hand roller, ,the dough is passed through a machine by means of which itis flattened into very thin sheets after which Ait. may be cutl to the ldesired sha-pe and size' and the'sheets super-'imposed upon each other as heretofore described to formtthe ,crusts.

A pie crust constructed in accordance with thepresent invention will not only be lighty fluffy and crisp, but will be practically starch e e free and when employed in the ordinary man-k n ner of making pies will produce a pie or sim ilar pastry which will be highly palatable.

While the invention has been herein described in a preferred form, it is to be understood that the invention is not to be limited to the specific construction herein illustrated, but may be practiced in other formsv without departing from the spirit thereof.

Having thus described the invention, what is claimed as new, and kwhat it is desired to secure by Letters Patent of the United States, is

ing a filling retaining body portion, and a cover crust, said cover crust comprising a plul. A pie `or similar lled pastry comprisrality of extremely thin elements super-imposed one upon the other, the uppermost few of said thin elements having their dening edges extended beyond the defining edges of the subterposed members.

2. A cover crust for pies and similar filled pastries comprising a body portion formed of a plurality of Lseparate relatively thin dough elements super-imposed on one another, certain of said elements being of larger dimension than the remaining velements.

3. A filled pastry comprising a bottom crust, and a cover crust, Aeach of said crusts comprising a plurality of super-imposed relatively thin dough members-certain of which of the cover crust are larger than the remaining members o said crust.

4. The method of making pastries which consists in forming a dough from suitable materials including starch, subjecting said dough to the action of a heated liquid to liberate Ythe starch, suitably wrapping the dough for a predetermined period to retain its moisture content, subsequently Working said dough into extremely thin sheets, super-imposng a plurality of said thin sheets of dough upon vone another to form a pastry article of the desired type, and subsequently baking said article of pastry.

In testimony whereof I alix my signature.

SAMUEL CHALIKAN. 

